Eggplant and Potato Curry with Mint and Coriander Raita

MIND FOOD MAGAZINE
11Ingredients
55Minutes

Ingredients

US|METRIC
  • 1 tablespoon oil
  • 1 brown onion (finely chopped)
  • 8 curry leaves (fresh or dried)
  • 1/4 cup curry paste (korma)
  • 1 kilogram potatoes (desiree or pontiac, peeled, cut into 2cm cubes)
  • 5 eggplants (finger, trimmed, cut into 2cm-thick slices)
  • 400 grams diced tomatoes (canned)
  • steamed rice (to serve)
  • mint
  • raita
  • naan bread (to serve)
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